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Kala Chana Chaat

Kala Chana Chaat that is beautiful to look at, well balanced, and healthy too!
Course Appetizer, Snacks
Cuisine pakistani, indian
Diet Halal, Vegetarian
Prep Time 15 minutes
Servings 4
Author Sarah Mir

Ingredients

Chana Mix

  • 1.5 cups cooked kaalay chanay (instructions in post)
  • ¼ cup imli chutney (can increase for a saucier mix)
  • 1 tsp red chili flakes (if your chutney is sweet)
  • 1 tsp cumin powder (if your chutney is sweet)
  • ½ tsp salt (if your chutney is sweet)

Potatoes

  • 2 medium boiled potatoes
  • ½ tsp garlic paste
  • ¾-1 tsp salt
  • ½ tsp red chili powder
  • ½ tsp zeera (cumin) powder (optional)

Yoghurt Mix

  • 1.5 cup yoghurt
  • 1 tbsp sugar
  • ¼ tsp salt

Layering

  • 1 diced onion
  • 1-2 diced tomatoes
  • minced green chilies
  • chopped cilantro/coriander
  • chaat masala
  • chilli flakes
  • sev or papri
  • additional chutney for drizzling

Masala Mix (Optional)

  • ¾ tsp red chili flakes (omit the ones above then)
  • ¾ tsp roasted coriander
  • ¾ tsp roasted cumin
  • a pinch of ajwain (carom seeds)

Instructions

  • Combine the ingredients for the kala chana and set aside
  • Whisk the yoghurt ingredients until combined and smooth
  • Dice your boiled potatoes
  • Heat a little oil in a pan and add in your potatoes, the garlic, and salt, sauteeing on medium heat until the potatoes start to develop bronzey bits.
  • Add the chili powder and cumin powder, cook for another half a minute and take off the heat.
  • Layering: Build a base with your sweetened yoghurt, then carefully spoon the kalay chanay on top, followed by the potatoes, the tomatoes, the onions and then cilantro and chilies.
  • Scatter chaat masala over and an additional drizzle of tamarind chutney. Add papri or sev right before serving, but know it is delightful without!

Notes

  • Make ahead: the potatoes do lose their crunch as they sit, but not their flavour so if making ahead works for you then go for it!
  • The tamarind chutney I use is this recipe. For that recipe or any tangy spicy one you don't need to add anything, but  most storebought chutneys are sweet and require a little help here
  • How much yoghurt you use will depend on your dish. Mine is narrow, but for a larger surface dollop the the yoghurt on the outside first and then place the chana chaat fixings in the middle. 
  • For a more traditional kala chana chaat make the following adjustments:
    omit yoghurt, don't sauté the potatoes (or skip them!), double the imli chutney